Avocado & Dukkah toast
If you follow me on instagram than you already know how much I adore avocado toast. I have it almost everyday for lunch. Sometimes I’ll add a poached egg or toss on a few crispy kale chips, other times I’ll just sprinkle a little flaked sea salt and call it good. It’s such a simple and filling lunch and I can’t get enough.
I wanted to switch things up last week and decided to make my own dukkah. If you’re not familiar, dukkah is an egyptian spice blend made up of toasted nuts and seeds. This flavorful mixture is addicting and we love serving it with bread and olive oil as an appetizer before dinner. Recently I’ve been sprinkling it on everything from roasted veggies to pasta and now this avocado toast. It’s great to have dukkah on hand because it can jazz up any dish you’re whipping up. Right now my favorite way to enjoy it is on avocado toast.
There are dozens of recipes for dukkah. Most recipes call for hazelnuts, sesame seeds, cumin and coriander. However, you can add whatever nuts and seeds you have on hand and from there toss in some dried herbs such as thyme, parsley and mint. You really can’t go wrong.
If you’re in need of a simple and filling lunch I think you’ll really love this. I recommend heading to your favorite bakery to pick up a loaf of rustic bread, whipping up some homemade dukkah and biting into a thick slice of avocado toast. Serve with a cup of tea for a lovely weekend lunch.
Avocado & Dukkah Toast
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 1Dukkah
- 1 cup hazelnuts
- 1/2 cup sesame seeds
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 1/4 cup fennel seeds
- 2 teaspoons dried mint
- 1 teaspoon fine sea salt
- freshly ground black pepper
- 1 ripe avocado
- 2 slices of rustic style bread, toasted
- olive oil
- squeeze of fresh lemon juice
- few pinches of minced parsley
- Measure out all the ingredients for the dukkah separately. Heat a dry (un-oiled) skillet on the stove over medium heat. Toast each of the nuts and seeds separately (due to the difference in size they'll toast at different times). Shake the pan often. Combine the toasted nuts, seeds, mint, salt and pepper in a food processor and pulse until desired consistency. I like to leave mine rather coarse but you can process longer so you end up with a finer mixture. It's up to you!
- Spread avocado on each slice of toasted bread. Top with a few pinches of dukkah, drizzle of olive oil, squeeze of lemon juice and a few pinches of minced parsley.
Notes*Store dukkah in an airtight container in the fridge for up to a month. *Use this recipe as a guide and adjust measurements and ingredients as necessary.